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1
To prepare grits, bring the water and salt to a boil in a large saucepan over high heat.
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2
And gradually stir in the grits.
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3
Reduce the heat and simmer until thick, stirring frequently, about 30 minutes.
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4
Remove from heat and stir in the cheese, white pepper, and pepper sauce.
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5
Spread the grits in a 15 by 10-inch pan coated with cooking spray and let cool completely on a wire rack.
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Cover with plastic wrap and refrigerate for 30 minutes.
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7
Invert grits onto a cutting board and cut into 6 squares.
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8
Put the squares on a grill pan coated with cooking spray, and grill until lightly browned and thoroughly heated for 3 minutes on each side.
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9
Remove from the pan to a plate and keep warm.
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10
Heat grill to medium heat.
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Put the andouille sausage on the grill and start to cook.
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12
In a saute pan, over the grill, add the butter and melt.
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13
Stir in the flour and cook for 4 to 6 minutes for a medium brown roux.
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14
Add the onions, peppers, and celery.
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Season with salt and cayenne.
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Continue cooking until the vegetables are tender, about 8 minutes.
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Remove the sausage from the grill.
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Dice, add to roux, and continue to cook for 2 minutes.
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Season the shrimp with salt and cayenne.
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20
Add the shrimp and stir in the clam juice and cream.
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Bring the liquid to a simmer and continue to cook until the mixture coats the back of a spoon, about 8 to 10 minutes.
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22
Remove from the heat and stir in the green onions.
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To serve, put a grilled grits square in the center of each serving bowl.
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24
Spoon the sausage/shrimp mixture over the grits and garnish with parsley or chive sprigs before serving.
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25
If desired, serve with Grilled Collard Greens.
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26
A viewer, who may not be a professional cook, provided this recipe.
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The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
